Indian Chicken Curry
A quick and flavorful Indian Chicken Curry that’s perfect for weeknight dinners. Creamy and aromatic, this one-pot dish is a family favorite!
Ingredients
Main Ingredients
- 2 lbs chicken, cut into pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 medium tomatoes, chopped
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- to taste Salt
- 1 tbsp oil
- to garnish Fresh cilantro
- for serving Basmati rice or naan
Instructions
Preparation
- Heat oil in a large pot over medium heat.
- Add onion, garlic, and ginger; sauté until the onion is translucent.
- Stir in the spices (curry powder, cumin, coriander, turmeric) and cook for 1 minute until fragrant.
- Add the chicken pieces and cook until browned on all sides.
- Stir in the chopped tomatoes and cook until they soften.
- Pour in the coconut milk, bring to a simmer, and cover.
- Reduce heat and let it simmer for 20-25 minutes or until the chicken is cooked through.
- Season with salt to taste.
- Serve garnished with fresh cilantro alongside basmati rice or warm naan.
Notes
For extra flavor, consider marinating the chicken beforehand. You can also use yogurt instead of coconut milk for a tangy twist. To add heat, include chili powder or green chilies. This dish can easily be made vegan by substituting chicken with chickpeas or tofu. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.